Preserve the flavors of fall with this easy apple pie filling canning recipe. Made with fresh apples, warm spices, and a touch of sweetness, this recipe allows you to enjoy the taste of homemade apple pie all year round. Perfect for quick desserts or whipping up a sweet treat for cozy family gatherings.

A Personal Note

Although we’ve been growing our own apple trees in large whiskey barrel pots for three years, we still only manage to get a few apples each season.

Fortunately, we stumbled upon a Facebook Marketplace ad offering free apples. So, on a Wednesday afternoon, Oliver and I packed up our ladder and headed out to pick some.

This is what I cherish about community—if you look closely, you can often find opportunities to trade instead of being impacted by rising grocery prices.

We traded some of our abundant cucumber harvest for nearly a bushel of apples.

Why You’ll Love This Recipe

This recipe allows you to prepare a large batch of apple pie filling ahead of time, making it easy to whip up a delicious homemade pie or dessert whenever you want. Having jars of ready-made filling on hand means you can enjoy the taste of freshly baked apple pie with next to no effort!
If you have an abundance of apples or have a neighbour that offers up their apple tree like me, this recipe is a perfect way to preserve them.
While it’s perfect for pies, this apple pie filling is also versatile. You can use it in tarts, crisps, cobblers, or even as a topping for pancakes, waffles, or ice cream. The possibilities are endless, making it a handy staple in your pantry.
There’s something incredibly satisfying about canning your own food. The process of making and preserving your own apple pie filling is rewarding, and knowing you’ve created something from scratch that can be enjoyed throughout the year adds a sense of accomplishment.
Store-bought pie fillings often contain preservatives and artificial flavors. This homemade version is made with simple, natural ingredients, ensuring a richer, more authentic flavor that tastes like it’s straight from the orchard.

Recipe Tips

Prevent browning: Spritz with lemon juice to avoid the apples turning brown. You can also toss them in a little bit of fresh fruit of citric acid.

Don’t overcook the filling: Ensure the filling base thickens but remains pourable before adding the apples to avoid a too-thick mixture that won’t blend well with the fruit.

Use a bubble remover: After filling the jars, gently release trapped air bubbles with a bubble remover or butter knife to ensure an even fill and avoid gaps that could affect sealing.

Check seals carefully: Once the jars have cooled, press on the center of the lid to check the seal. If it doesn’t flex or pop back, the jar is sealed correctly. Refrigerate and use any unsealed jars within a week.

Use up the apple scraps: Save your apple scraps to make my homemade apple juice from scraps or this spiced apple jelly!

Equipment

Large pot: To cook the filling base and mix in the apple slices.
Peeler, corer, and cutter: To peel, core, and slice the apples.
Large bowl: For holding the peeled, cored, and sliced apples before adding them to the filling.
Canning jars: Quart or pint-sized jars that are clean and sterilized, used to store the apple pie filling.
Lids and bands: New canning lids and screw-on bands to seal the jars.
Jar funnel: To help pour the hot filling into the jars without spilling.
Ladle: To transfer the apple pie filling into the canning jars.
Bubble remover/headspace tool (optional): To remove air bubbles from the jars and measure the headspace.
Clean, damp cloth: For wiping the rims of the jars before sealing.
Boiling water bath canner: A large pot with a rack used for processing the jars in boiling water.
Jar lifter: To safely lift the hot jars in and out of the canner.
Towel-lined surface: A space where the jars can cool undisturbed after processing.
This setup will ensure you have everything you need to successfully can your apple pie filling.

Ingredients

Apples: peeled, cored, and sliced
Sugar: granulated/white sugar
Clear Jel
Spice: ground cinnamon and ground nutmeg
Water
Lemon juice: bottled

How to Make Apple Pie Filling and Can it too!

Prepare the apples: Start by peeling, coring, and slicing your apples. Place the apple slices in a large bowl and set them aside while you prepare the filling.

TIP: Spritz with lemon juice to avoid the apples turning brown. You can also toss them in a little bit of fresh fruit of citric acid.

Make the filling base: In a large pot, combine the sugar, Clear Jel, ground cinnamon, and ground nutmeg. Mix the dry ingredients thoroughly until well combined. Gradually add the water to the dry mixture, stirring constantly to avoid lumps. Continue stirring until the mixture is smooth.

Cook the filling: Place the pot on the stove over medium heat and bring the mixture to a boil, stirring constantly. Once it begins to thicken, add the bottled lemon juice and continue to cook and stir for an additional 1-2 minutes until fully thickened.

Add the apples: Carefully fold the sliced apples into the thickened mixture, ensuring that all the apple slices are evenly coated with the filling.

Fill the jars: Prepare your canning jars by washing them in hot, soapy water and sterilizing them. Keep the jars hot until you’re ready to fill them. Ladle the hot apple pie filling into the prepared jars, leaving a 1-inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue or filling.

Process the jars: Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath canner for 25 minutes (adjust processing time if you are at a higher altitude). Make sure the water covers the jars by at least 1 inch. Start timing once the water returns to a full rolling boil.

Cool and store: Once the processing time is complete, carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not flex, the jar is sealed. If any jars did not seal properly, refrigerate and use within a week. Label and date the sealed jars, then store them in a cool, dark place. Your canned apple pie filling can be enjoyed for up to a year.

Save Your Apple Scraps to Make These Recipes